Before we went, I planned the menus for the week. Then I wrote a shopping list to take to the market with us.
The list is subject to change, of course, depending on what looks good at the market. But I'm generally aware of what's in season, and plan accordingly.
This is what we brought home today:
1 cucumber, baby spinach, 2 red peppers, 1 bunch lacinato kale, butter lettuce, 1 small romaine, 8 small red potatoes, 6 corn, 12 poblano peppers, 1 red onion, 1 small winter squash, parsley, cilantro, 16 oranges, 2 pears, 4 green plums, 2 peaches, 2 nectarines, 5 limes, 2 grapefruit, 5 honeycrisp, apples, 4 gala apples, pistachios in the shell, 8 oz raw almond butter, eggs, feta, 12 oz goat cheese, plain yogurt from St. Benoit - 1 quart and 6 cups, 1 small aged goat cheese called Avalanche, organic coffee from Oaxaca
The oranges were juiced for brunch today. The remaining fruit will go into our lunches, or be eaten as morning fruit. The salad items will also go into our lunches.
I'll roast and freeze the poblanos, in preparation for the long poblano-less winter and spring. (See how I do it here.)
The rest will combine with our garden produce to turn into this week's meals. It will be a week of good eating!
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